Hoosier Hill Fruit Pectin is a specially formulated fruit pectin blend that reacts with the fruits own sugars and acid to cause a jelling effect in homemade jellies and jams. When making Jams or Jellies, use instead of Sure-Jell, Certo, or Ball prepared Fruit Pectin Blends. 2 lb Bag Hoosier Hill Fruit Pectin. Provides the jelly-like consistency to jams, jellies, and marmalade's.

If jams will not be placed in boiling water bath, wash, scald and drain jars, or use automatic dishwasher with very hot rinse water. Keep hot.
If jams will not be placed in boiling water bath, wash jars and sterilize in boiling water for 10 minutes. Keep hot.
Wash lids and place in a small container. Cover with cooling water shortly before placing on filler jars. Always use new lids.

5. Stir fruit pectin into prepared fruit. (Sauce pot must be no more than 1/2 full to allow for full rolling boil.)

6. Bring to a full boil over high heat stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil. (a boil cannot be
stirred down). Then boil hard one minute stirring constantly. Remove from heat.

9. Place in boiling water bath carefully setting jars on rack in canner or large sauce pot of boiling water. Water should cover jars by 1 to 2 inches.
Cover canner, and return the water to a boil, then boil 5 minutes. (At high altitudes, increas boiling time by 1 minute for each 1000 feet above
sea level). Remove jars from canner.

10. Let jam stand to cool. Check seals. Jar lids should be slightly concave or remain so when pressed. Remove bands from jars. Store jam in a cool
dry place. (small amounts of unsealed jam may be covered and stored in the refrigerator).

Mix the (apple or grape) juice with the pectin in a large sauce pan ; over high heat quickly bring the mixture to a hard boil. Stirring occasionally. Immediately add all the sugar and stir , bring to a full rolling boil(a boil that can't be stirred down) and boil hard for 1 minute , stirring constantly. Remove from the heat and skim off the foam with a metal spoon , and pour quickly into sterilized jelly jars. ( fill to 1/2" of top ) With a wet dish towel wipe the ring of jar clean of any jelly spillage and put on cap and screw band on firmly tight. Process in boiling water bath for 5 minutes.

NOTE For a rosy color in the apple jelly add a few drops of red food coloring to the juice before cooking.